Mrs Potters 5 Star Bean Soup Recipes

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MRS. POTTER'S 5-STAR BEAN SOUP



Mrs. Potter's 5-Star Bean Soup image

Got a left-over ham bone? I do and this the recipe I'm going to use. This is "THE" perfect bean soup. A little different; makes a very hearty soup, full of good things. I've been making it for years. Vintage recipe, from the mystery book "Cooking School Murders." Prep time, of course, doesn't include soaking time for beans. You can use smoked ham hocks instead of a ham bone.

Provided by Jezski

Categories     Ham

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 10

1 lb dry white bean
1 (3 -4 lb) shank end ham
1 medium cabbage, shredded
8 carrots, sliced
1 large onion, chopped
1 stalk celery, chopped
1 (15 ounce) can tomatoes
sausage links (optional)
1 cup elbow macaroni
salt and pepper

Steps:

  • Cover beans with 6 cups boiling water, let stand overnight. Or bring to a boil and let sit for 1 hour before using.
  • Trim some fat from ham, melt in large kettle. Add veggies and saute 20 minutes, remove and set aside.
  • Pour beans and liquid into kettle, add ham and additional 5 cups boiling water. Cover, simmer 2-3 hours.
  • Remove ham, dice lean meat and stir into beans, along with sauteed veggies, tomatoes and sliced sausages.
  • Add macaroni, simmer until done.
  • Cooking Tip: IF USING HAM HOCKS, 2 smoked ham shanks makes it too salty, use only one.
  • Cooking Tip: Salting the COOKING water makes the beans mealy, but salting the SOAKING water makes the skins more tender but also less likely to break.

FIVE-BEAN SOUP



Five-Bean Soup image

One of my family's favorite soups, this tasty recipe was one I discovered years ago. Served with a salad and bread or rolls, it makes a savory supper. Sometimes we like to grate mozzarella cheese over the individual bowls just before serving. -Lynne Dodd, Mentor, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 10

5 packages (16 ounces each) dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup)
3 beef bouillon cubes
3 tablespoons minced chives
1 teaspoon dried savory
1 teaspoon salt, optional
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 bay leaf
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes

Steps:

  • Combine beans; divide into four even batches, about 3-3/4 cups each., To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. , Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add bouillon, spices and water. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.

Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges

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